This Thai curry night dinner menu is surprisingly simple for how flavorful and interesting it is. Featuring a creamy coconut green curry sauce served with golden pan-seared scallops and fork-tender broccolini, this savory entrée can easily stand alone. But throw in a Thai-inspired margarita and there’s nothing left to be desired.

If you like the green curry sauce, be sure to print it or bookmark it because it’s a versatile sauce that quickly transforms cooked meat or seafood into a meal. Mix and match the scallops in this dish for your favorite protein (or whatever you have on hand).

Same goes for the broccolini and black rice. Keep the base of this recipe the same just swap in your preferred veggies, grains and protein and this meal can seamlessly be added to your monthly rotation without it feeling repetitive.

Photograph of a bowl filled with green coconut curry, black rice, broccolini and golden scallops set on a marble table with a gray napkin.

Curry Night Menu

Entrée: Green Coconut Curry with Seared Scallops and Broccolini

Cocktail: Thai Lemongrass Margarita

Make Ahead Tips:

Up to 2 days ahead:

  • Cook rice according to package directions. Let cool then store in an airtight container in the refrigerator.
  • Chop onion, mince Serrano and mince ginger, combine and store in an airtight container in the refrigerator.

Up to 1 day ahead:

  • Prepare green curry sauce according to recipe directions. Decrease simmer time to 5 minutes; remove from heat and let cool. Store in an airtight container in the refrigerator.

Finish preparing and serve:

  • Reheat curry sauce on stove top over medium. Bring to a simmer and cook 5 minutes, add broccolini and cook according to recipe instructions.
  • Sear scallops.
  • Warm rice in microwave.
  • Mix up margaritas.
  • Serve.

Photograph of a bowl filled with green coconut curry, black rice, broccolini and golden scallops set on a marble table with a gray napkin and margaritas set around.Grocery List:

Produce:

  • 4 limes
  • 12 ounces broccolini (¾ pound)
  • 1 bunch basil (optional)
  • 1 bunch cilantro
  • 1 knob ginger
  • 1 package fresh lemongrass
  • 1 bunch scallions
  • 1 Serrano or jalapeno

Dry:

  • 1 bag black rice
  • 1 jar green curry paste (such as this one by Thai Kitchen)
  • 1 can full-fat coconut milk (14.5 ounces)
  • 1 small bottle fish sauce

Seafood:

  • 1 pound scallops, patted dry (about 12 scallops)

Check your pantry for:

  • Curry powder
  • Tequila
  • Orange liquor
  • Agave nectar
  • Vegetable oil
  • Coconut oil
  • 1 white onion
  • Garlic
  • Honey

Photograph of a bowl filled with green coconut curry, black rice, broccolini and golden scallops set on a marble table with a gray napkin.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. This green coconut curry takes me back to when I was visiting Thailand… and the black rice is SO tasty! I love the texture so much. I found some here at Trader Joes or Sprouts, can’t remember, but I need to get some more! Thanks for the idea!